How To Make Pumpkin Chili

I wanted to share a new recipe that I just tried. I got the recipe from October’s All You Magazine; however, I made some adjustments to make it more of my own. I do have another chili recipe that I make that I use pumpkin in but I thought this one was worth sharing. One thing I did want to mention is I very rarely use ground beef but due to the chicken/turkey recall that was all that was available at the store. I usually make spicy chili, but this is a mild, slightly sweet chili that the entire family will enjoy.

Here are the ingredients I used: 3 Tbsp Olive Oil

1 yellow onion chopped (small)

1 Jalapeno pepper seeded and chopped (large)

2 cloves of garlic minced

1 pound ground beef (I used ground round)

1 29 oz can of petite diced tomatoes

1 15 oz pure pumpkin

2 cups low sodium chicken broth

1 1/2 Tbsp Ancho Chili Powder

1 Tbsp Cumin

Salt and pepper (desired amount)

1 15 oz can of both red kidney beans and white kidney beans-drained and rinsed

In a large pot heat oil. Saute onion, pepper, and garlic until tender. Transfer to a bowl. Cook meat until brown and add vegetables back into the pot. Add remaining ingredients and bring to a boil. Reduce heat, cover and simmer until chili thickens. Serve with your favorite toppings.

I have a few pumpkin chili recipes on pinterest that I have been interested in trying. However, I always stop and worry about what it will taste like. I think it is time that I get over it and try it already. Your recipe looks great. Perhaps this will be the one I try.